Tequila and lime sea bass with fresh salsa
Sea bass, pollock or any firm-fleshed fish may be used. You can grill or barbecue the fish. It's terrific with the fresh salsa, sweetcorn and margaritas on those hot summer nights.
Ingredients
Serves: 4
- 5 tablespoons tequila
- 100ml (4 fl oz) Grand Marnier
- 175ml (6 fl oz) fresh lime juice
- 1 teaspoon salt
- 3 large cloves garlic, peeled
- 4 tablespoons olive oil
- 800g (1 3/4 lb) sea bass fillets
- 3 medium tomatoes, diced
- 1 medium onion, chopped
- 1 small green chilli, seeded and minced
- good handful chopped fresh coriander
- 1 pinch caster sugar
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
Method
Prep:20min ›
Cook:12min ›
Ready in:32min
- In a shallow baking dish, stir together the tequila, Grand Marnier, lime juice, 1 teaspoon salt, garlic and olive oil. Add fillets to dish and turn to coat evenly. Cover, and refrigerate for 1/2 hour, turning the fillets once.
- Preheat the barbecue or grill for high heat.
- In a medium bowl, toss together the tomatoes, onion, chilli, coriander and sugar. Season to taste with salt. Set salsa aside.
- Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and take out garlic cloves. Set aside to cool.
- Barbecue or grill fish for 4 minutes per side, or until easily flaked with a fork. Transfer fillets to a serving dish. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
BBQ tips
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(136)
Reviews in English (111)
Yum Yum enough said! A classic I will make a lot more of in the future. I served it up with a spicy mango salsa and rice. Absolutely delicious. Thanks for sharing such a magnificent recipe. - 21 Jun 2011
Altered ingredient amounts. I made this recipe for about 30 people and turned even the biggest "seafood hater" into a fan! I left out the coriander and don't feel the recipe suffered without it. I would advise making a little extra marinade since it adds so much flavour and keeps the fish and the salsa moist and flavourful. Thanks Bill, for a recipe worthy of even the best cookbook!!!! - 21 Jul 2008
Used different ingredients. The only fish I normaly eat is sushi because I don't like cooked fish that much. But I have to say this is the best ever. I substituted spring onions for the coriander. All I can say is WOW!! - 21 Jul 2008